Meat
Mongolian Horse
A tier
Mongolian horses are small, hardy steppe animals central to Mongolian culture for transport, airag (fermented mare’s milk), and meat. Horse meat remains a traditional winter protein alongside mutton in the national diet. Flavour is robust and sweet; winter-frozen meat is traditional. Dishes include boiled horse, dumplings, and sausages. Fat from the neck and mane area is prized. Animals are dual-purpose rather than specialised meat breeds.
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Characteristics
Preparations
Traits
History
Steppe peoples of Mongolia domesticated and ate horses as core pastoral livestock.
Mongol empire logistics and diet relied heavily on horses including meat use.
Socialist-era procurement included horse meat in national food systems.
Urban Ulaanbaatar markets and restaurants continued traditional horse meat sales.